Currant Wine

Ingredients

• currants
• 1 quart water
• 1 pound powdered loaf sugar
• 1 lump sugar

Instructions

1. Gather full ripe currants on a dry day, pick them from the stalks, and weigh them.
2. Then crush them with your hands, leaving none whole.
3. For every two pounds of currants put one quart of water;
4. stir all well together, let it stand three hours, and strain the liquor through a sieve.
5. Then, for every three pounds of currants, put one pound of powdered loaf sugar;
6. stir it till the sugar is dissolved.
7. Boil it, and keep skimming it as long as any scum will rise.
8. Let it stand sixteen hours to cool, before you put it in the cask; stop it very close.
9. If the quantity be twenty gallons, let it stand three weeks before you bottle it; if it be thirty gallons, it must remain a month.
10. It should be perfectly clear when drawn off.
11. Put a lump of sugar in each bottle, cork it well, and keep it in a cool place, or it will turn sour.
12. This is a pleasant and cheap wine, and if properly made, will keep good for many years.
13. It makes an agreeable beverage for the sick, when mixed with water.